The benefits of extended shelf life processing include opportunities in product innovation and extending the distribution area for dairy products.
April 11, 2017
Byrne Dairy is a family-owned, 84-year-old dairy processor that has kept up with the times. The Syracuse, N.Y.-based company started in 1933 with fresh milk in glass bottles. Today at its Ultra facility, Byrne manufactures various extended shelf life milk products with code dates ranging from 70 to 180 days.
Learn about this and other technologies at the Innovation Stage at ProFood Tech in Chicago.
March 31, 2017
The ability to predict moisture, protein and fat levels accurately in dairy products can help ensure product uniformity and reduce variations. A seminar at ProFood Tech dives into the use of in-line analyzer technologies.
Tetra Pak’s Ice Cream Filler A3 is designed specifically for small to medium processors. The filler produces up to 18,000 ice cream cones per hour and features three enhanced components
High temperature/short time pasteurization is the industry standard practice for now. Other technologies will gain acceptance, especially if they can add value to milk.
Dairies typically apply heat to raw milk. They use high-temperature/short time, higher-heat/shorter time or ultra-high temperature pasteurization. There are alternatives to heat-based pasteurization, such as applying high pressure or using UV light.
Conveyors move raw materials and finished products through a dairy plant. After filling, packages might travel to secondary packaging stations, to freezers, to warehouses and to pallets.
With raw milk prices low and demand for cheese, yogurt and other dairy foods high, America’s dairy processors are opening up their checkbooks to buy new equipment. A survey by BNP Market Research (Dairy Foods’ research arm) found that 56% of dairy processors are buying equipment this year and 60% plan to buy in 2017.
While manufacturing yogurt, dairy processors often encounter grainy texture, too-tart flavor, weak body or syneresis. Here’s how to fix these common defects in yogurt
High-speed disperser/emulsifier eliminates burn-on, Pick direct steam injection for HTST processing, High-efficiency separation for food and beverage production, plus more!
The advantages of manufacturing extended shelf life milks include increased plant efficiency, reduced distribution costs and reduced product returns.
April 15, 2016
If Frank Otis could add four to five days more shelf life to his organic milk, it would mean a world of difference. The CEO of Crystal Creamery, Modesto, Calif., said he could then service accounts in Los Angeles, 300 miles to the south.